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Baked Crispy Skin Potato with Spinach and Cheese

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This is more work than an ordinary filled potato however it was really worth that extra fiddly making - the potato skins were crispy and the cheesy sauce delicious.

Preparation Time: 30 minutes
Cooking Time: 65 minutes
Serves: 2 - 4

2 large potatoes
¾ cup milk
Bit less than ¼ cup walnuts, chopped
1 tbsp flour
¾ cup cheese, grated
¼ bunch English spinach, washed, chopped
250 g cherry tomatoes (optional)

Preheat the oven to 200°/180° fan forced.

Prick the potatoes, spray oil on them and sprinkle with sea salt. Put on a baking tray for about 45 - 55 minutes or until they are tender.

When cool, cut the potatoes in half and scoop out the flesh, leaving about ½ cm thick shell.


Spray the inside of these and put them back in the oven for about 15 minutes, or until they are crisp.

Potatoes should be brown and crisp

Meanwhile if you are eating this as a meal (I had it as an accompaniment), spray the tomatoes with oil and add some sea salt and pepper and roast about 15 minutes or until soft.

Meanwhile, melt about 20 g of butter and add the flour, stirring till it gets bubbly.

Take off the heat and add the milk, stirring.

Return back to the heat and stir till it is boiling and then add the ¾ of the cheese.

Stir for a minute or so, and take off the heat.

Put the spinach in a bowl and pour boiling water over it and leave for a minute. Refresh under cold water.

Squeeze all the liquid out with your hands, and fold the spinach and walnuts into the cheese sauce.


Roughly mash the potato flesh and add some of this also - I found my potatoes were not big enough to hold all this mixture so do not put in ALL the potato flesh.

Fill the crispy potato shells and sprinkle with the rest of the cheese.


Bake for about 10 minutes or until golden brown.

I ate these with my Haloumi and avocado salad.

I like this Recipe - 4
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